| Autor: |
HAWRYSH, Z.J., ERIN, M.K., LIN, Y.C., HARDIN, R.T. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Sep1992, Vol. 57 Issue 5, p1234-1238, 5p |
| Abstrakt: |
The effects of propyl gallate (PG) with and without ascorbyl palmitate (AP) and monoglyceride citrate (MGC) on the stability during accelerated storage (Schaal and fluorescent light) of canola-oil were determined by sensory, chemical and gas liquid chromatographic (GLC) evaluations. After 12 days of Schaal storage, analyses indicated that additions of PG + AP to oils at 200/200 ppm and 100/200 ppm were most effective in retarding oil deterioration. Sensory data showed that additions of either PG + MGC or PG + AP to oils, were ineffective in delaying deterioration in fluorescent light exposed samples. Chemical data indicated that 200 ppm PG + 200 ppm AP and 100 ppm PG + 200 ppm AP were somewhat effective in retarding oil photooxidation. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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